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Food Processing
August 2005
Ashman & Beckley |
Product Spotlight: Nutraceutical pasta Barilla Plus Rotini with multi-grains, fiber and omega-3s moves pasta from just a starch to a food with excellent nutritional value.   |
Food Processing
April 2006
Kantha Shelke |
Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out. |
Prepared Foods
July 1, 2006 |
Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine. |
Food Processing
November 2008
Mark Anthony |
The Evolving Whole Grain As grain processing and consumer tastes progress, processors answer with new products. |
Prepared Foods
February 2, 2007
J. Hugh McEvoy (Chef J) |
Culinary Formulations: Worlds of Flavor: Culinary Science Takes Center Stage Today's most influential trends were highlighted and demonstrated for chefs at the Worlds of Flavor Conference. This year's theme was "Spain and the World," putting Spanish/Hispanic cuisine on display. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Prepared Foods
August 14, 2006
Chef J. (a.k.a. Hugh McEvoy) |
From Mandarin to Szechuan With China taking a lead role on the world business stage, what style of Chinese cuisine might become the next big trend? |
Prepared Foods
August 1, 2005
J. Hugh McEvoy |
Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
Prepared Foods
March 1, 2005
William A. Roberts, Jr. |
Soup's On; Sides, Too Soup as a diet food... Flavor gene for jasmine, basmati rice discovered... Soups concentrating on ethnic flavors... Gluten-free products popular in Australia, Africa... etc. |
Food Processing
March 2007
Frances Katz |
Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods. |
Food Processing
March 2012
Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Food Processing
February 2006
Kantha Shelke |
Pasta Passion With the renewed interest in whole grains, pastas with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category. |
Prepared Foods
November 2007
Chef J. (a.k.a. Hugh McEvoy) |
Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
Prepared Foods
August 2009
Kerry Hughes |
R&D: Performing Rice Protein Premium Ingredients International has a new whole-grain brown rice protein concentrate called Oryzatein(TM), which the company claims is the first hypoallergenic, complete protein source from whole-grain rice. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
Food Processing
November 2005 |
2005 Innovation Awards: Works of art Our editors, readers and advisors pick the masterpieces of 2005 (and a couple of potboilers) with an eye toward healthier eating. |
Food Processing
October 2010
Mark Anthony |
Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits. |
Food Processing
October 2012
Dave Fusaro |
Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings. |
Food Processing
January 2005
Kantha Shelke |
Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise. |
Prepared Foods
May 1, 2006
Lauren Swann |
Whole Truths from a Grainy Trend The Food and Drug Administration issued a draft guidance document for comment in February 2006 to assist manufacturers with what the FDA considers appropriate food label statements regarding whole-grain content. |
Prepared Foods
February 4, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Convening a World of Flavors According to the opinions and experience of the world's best chefs, Caribbean cuisine may be ready to finally take off. |
Food Processing
October 2012
Diane Toops |
Consumers Face Barriers To Choosing Healthier Options When Eating Out Unilever Food Solutions' latest World Menu Report finds what people want to eat more often than not wins over what they think they should eat. |
Delicious Living
November 2005
Cheryl Sternman Rule |
Go-to Grains Move over, squishy bread and white rice: Mounting evidence points to whole grains as essential for good health. Amaranth... Barley... Oats... Quinoa... Teff... |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
AskMen.com
James Raiswell |
Eat Like The Japanese Here are a few basic tips you can follow to help you eat like the Japanese -- that is, healthier. It isn't particularly difficult and it will help change your diet for the better. |
AskMen.com
January 16, 2003
Sabrina Rogers |
Eat Out & Still Lose Weight If you're sick and tired of holding back from eating what you really want at restaurants for fear of packing on extra pounds, I have some good news for you. It is possible to both enjoy the good stuff when eating out and still lose weight -- that is, if you follow a few key strategies. |
AskMen.com
Shannon Clark |
Supergrains The inclusion of nutritionally dense sources of carbohydrates, or "supergrains," in a diet provides energy to power through workouts, as well as aid with recovery. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
Food Processing
February 2007 |
Research Chefs Meeting Preview: Return to the Big Easy A reborn New Orleans plays host to the Research Chefs Assn. Culinology conference, March 8-11. |
Delicious Living
Elisa Bosley & Patti Bess |
Rice, the Seeds of Life Open your senses to the worldwide appeal of this simple grain with these recipes: Risotto con Fagioli... Mexican Green Rice... Grilled Vegetable Paella... Vegetable Biryani... Almond Rice Pudding with Dried Cherries... |
Food Processing
May 2007
Frances Katz |
Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics. |
Prepared Foods
October 2007
Wilbert Jones |
Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
Nutra Solutions
March 15, 2006
Marcia A. Wade |
Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber. |
AskMen.com
Abigail Ekue-Smith |
Healthy & Unhealthy Sushi Ingredients The next time you head out for sushi, don't assume you're doing your body a favor. |
Food Processing
August 2008 |
Good for you meets great taste Barilla Whole Grain is all natural and an excellent natural source of fiber, delivering three times the fiber of traditional pasta. |
AskMen.com
Matt Moore |
Marathon Training Recipes We have four mouthwatering marathon training recipes and carbohydrates are particularly important the night before long training runs and race day. |
Chemistry World
June 1, 2015
Ali Bouzari |
Better cooking through chemistry The need for innovation and creative problem-solving, both in restaurants and high-volume food processing, is greater than ever. |
Food Engineering
May 1, 2006
Kevin T. Higgins |
Engineering R&D: Not your run of the mill rice The most nutritious portion of a kernel of rice is discarded during milling. But the raw bran coming off modern mills could feed a million people a day, says a California processor. |
AskMen.com
February 8, 2002
Gregory Cartier |
Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention... |
Prepared Foods
February 2008 |
Products Dehydrated garlic's equivalency; soy's beauty benefits; veggie flavors go wild; rice survey results; tea-based ingredients on the rise; and more. |
Food Processing
June 2005 |
From the Bench: Miscellaneous ingredients One-to-one replacement for vanillin... Slightly pre-gelatinized grains... New active peptide ingredient... Soluble rice protein... Nutritional supplement has "substantially higher" viscosities than other oat products.... |
Seasoned Cooking
January 2010
Ronda L. Carnicelli |
Favorite Asian Recipe I love how I can turn to Asian cuisine for quick and healthy meal options. I keep my pantry stocked with rice noodles, various kinds of rice and rice paper wrappers. |
BusinessWeek
May 9, 2005
Catherine Arnst |
Putting The New Food Pyramid To Work Here's how to use the USDA's food guidelines to cook up a beneficial diet. |
Prepared Foods
November 1, 2005
J. Hugh McEvoy |
Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence. |
Seasoned Cooking
January 2009
Rossana S. Tarantini |
Through the Kitchen Window Learning to accommodate a wheat allergy can be a trying experience, but it can be done. |
Prepared Foods
March 15, 2006
Anju Holay |
Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories. |
Reason
February 2007
Ronald Bailey |
Snap, Crackle, Poison? G.M. rice scare -- The rice flap isn't deadly, but it does demonstrate a need for reform in the inefficient way genetically enhanced crop varieties are approved internationally. |
